I know there are a million chocolate chip cookies recipes out there. I recently tried this one and decided it was good enough to share with you. I have noted in the past that melting the butter and baking at a lower temperature for a longer time makes a great texture for a chocolate chip cookie. I rediscovered this when I made these cookies. The pull-apart method of ball formation made for a really fun texture and cookies that are twice as big as the ones I usually scoop out.
Many close variations on Internet
4¼ cups unbleached all-purpose flour, (22 ounces)
1 teaspoon baking soda
1 teaspoon salt
1½ cups unsalted butter, melted and cooled until warm
2 cups packed brown sugar
1 cup granulated sugar
2 large eggs
2 egg yolks
4 teaspoons vanilla extract
3-4 cups semisweet chocolate chips
1. Heat oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. Mix butter and sugars until thoroughly blended.
4. Beat in eggs, egg yolks, and vanilla until combined.
5. Add dry ingredients and beat at low speed just until combined.
6. Stir in chocolate chips.
7. Roll ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2½ inches apart.
8. Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets.
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